There may be arguments over what diet is best for human health, but everyone agrees that vegetables are a key part. Something we often hear from new CSA members is that they didn’t realize how much they weren’t eating vegetables until faced with a steady supply each week. (Our large share typically contains 6-8 veggies, which is pretty much one a day - with Federal guidelines suggesting 5 servings daily and many parties recommending more, it can be a wake-up call to realize how challenging it is to get even one or two servings!)

In our household, perhaps unsurprisingly, we tend to eat a lot of vegetables. One way, of course, is to just eat them straight - smashed potatoes, roasted broccoli or cauliflower, salads of all kinds. But I’ve also trained myself to pause throughout the meal preparation process and ask, "How can I get more veggies in this?" Herbs and garlic scapes in scrambled eggs or sauteed greens alongside eggs over-easy. Kale smoothies are a real thing (though I like spinach better) - frozen in popsicle molds, they’re a no-fail way to get some veggies in kids. Lettuce and herbs tucked into sandwiches and wraps, broccoli in mac ’n’ cheese, carrots grated into hamburgers, spinach chopped into pasta sauce. It is the rare soup not improved by a few handfuls of torn greens added at the end. We make a lot of one-pot sautes (like our recent beet greens and sausage recipe), and those are an endlessly flexible way to incorporate lots of vegetables into a main dish. Few recipes are so delicately balanced that you couldn't add another vegetable of some sort at some point. Finding some vegetable snacks you like is a help, as well. It all adds up!(Check out our summer saute master recipe!)